The Wisdom of Spring Yak-Sun: Part 1

Part 1. The Roots of Longevity and the Philosophy of Healing Food

The desire to live a healthy and long life remains unchanged, from the time of Emperor Qin Shi

Huang, who searched for the elixir of youth, to the present day. While we cannot change the

innate traits inherited from our parents, many diseases developed later in life stem from food.

Whether we have consumed a biased diet focusing only on what tastes good, skipped breakfast

while indulging in late-night snacks, or repeated cycles of binge eating and extreme dieting—all

of these habits can induce disease.

In Traditional Chinese Medicine (TCM), the Spleen and Stomach (脾胃) hold a vital position,

corresponding to Earth (土) within the Five Elements (五行). Positioned at the center, they play

the role of a "traffic controller" for the other elements: Wood (木), Fire (火), Metal (金), and

Water (水). The function of the Spleen and Stomach is so critical that what we eat and drink

daily is of utmost importance. Recently, as health-conscious foods have gained attention, more

people are becoming interested in Yak-sun (藥膳)—traditional nutritional meals created by

combining medicinal herbs or high-value medicinal ingredients based on TCM theory.

What is Yak-sun?

Yak-sun is a form of medicinal cuisine originating from ancient Chinese food culture, rooted in

the human desire for longevity. It refers to food prepared according to TCM theories with the

purpose of treating diseases, strengthening the body, and delaying aging. While food culture has

formed over ages since human life began, the field of Yak-sun has accumulated over a long

history of 3,000 to 4,000 years. Notably, in TCM, treatment through food is viewed with the

same importance as treatment through medicine.

The Huangdi Neijing Taiso (compiled by Yang Shangshan during the Tang Dynasty) states that

the Five Grains (오곡, 五穀), Five Fruits (오과, 五果), Five Animals (오축, 五畜), and Five Vegetables (오채, 五菜) are called "food" when used for hunger and "medicine" when used to treat illness.

This means that food and medicine are essentially the same.

Furthermore, the Shennong Ben Cao Jing, the oldest medicinal text in China, lists 365 types of medicinal agents, classifying them into Superior (上品), Middle (中品), and Inferior (下品) based on their performance and purpose.

The Superior Grade includes 120 items like Ginseng, Jujube, Licorice, Goji Berries, and Job's

Tears. Being non-toxic, they cause no harm even when taken in large quantities for long periods.

They are described as medicines for those seeking longevity, a light body, and enhanced "Qi."

Yak-sun has two characters: the first is for treating disease, and the second is for prevention and

improving one’s constitution in daily life. Most people think of the latter. The idea is to lead a

healthy daily life by studying the effects of foods without difficult herbal prescriptions. However,

as natures and symptoms differ by individual, it is not a good method to stubbornly persist with

only one specific food or medicine.

[Appendix: TCM’s Foundational Food Groups]

In the ancient medical text Huangdi Neijing, ingredients are categorized into four major groups that nourish the human body. Understanding these helps us achieve a balanced Yak-sun diet:

·       Five Grains (五穀, O-gok): The foundation that nourishes vital energy (Qi).

o   Includes: Rice, Millet, Barley, Soybeans, and Broomcorn Millet.

·       Five Fruits (五果, O-gwa): Natural supports that assist the body’s functions.

o   Includes: Jujube, Plum, Apricot, Chestnut, and Peach.

·       Five Animals (五畜, O-chuk): Protein sources that tonify and replenish the body.

o   Includes: Beef, Dog, Sheep, Chicken, and Pork.

·       Five Vegetables (五菜, O-chae): Essential greens that fulfill and balance the body’s needs.

o   Includes: Mallow, Bean Leaves, Scallions, Onions, and Chives.

Photo by Hanxiao Xu on Unsplash